January 24, 2015

Vegan Lamingtons Recipe

When I was little, I loved lamingtons. I remember you could buy them either plain or filled with jam. There is nothing yummier than a fluffy mouthful of sponge cake, coated in decadent chocolate and rolled in luscious coconut. I really do believe that coconut makes EVERY dessert better... don't you? Anywho, when I was a wee-little-lady (being 5ft2" I am probably still classed as a wee-little-lady), every weekend I would go to my best-friend's house for a sleepover. Her mum always bought the pre-packaged supermarket lamingtons and sat them in a dish under a dome on their kitchen bench. It is a fond memory. It didn't matter what time of year it was, she always had a bunch ready to be eaten... and a few emergency packets kept away just in case hungry-sweet-obsessed-ladies like myself came over and ate them all. She was like a machine! As soon as the last lamington had slightly lifted off the dish, another packet was poured in and 'VOILA!', it was round 2. Now personally, I believe our vegan lamington balls are MUCH yummier than the packaged kind. This is in no way trying to offend my friend's mum who I personally believe did such a great job of filling my belly every time I visited. These balls are fluffy, slightly sweet, coconutty, delicious, decadent, incredibly easy to make and VEGAN. A perfect recipe for a vegan Australia Day! There is no way you will wish to buy the packaged sort when you can make these little babies. Have a go. I promise you will love them!

makes 24

Balls:

1 cup self-raising flour

1/2 cup white sugar

1/4 cup plain-flavoured oil

3/4 cup plant milk (such as Soy Milky Lite)

1 teaspoon vanilla extract

1/2 tablespoon apple cider vinegar

Chocolate Icing: 2 tablespoons cocoa

1/2 cup icing sugar

1/3 cup plant milk (such as Soy Milky Lite)

2 tablespoons margarine, melted

desiccated coconut, to roll

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.